Effect of in vitro digestion-fermentation of Ca(II)-alginate beads containing sugar and biopolymers over global antioxidant response and short chain fatty acids production
Tatiana Rocío Aguirre‐Calvo, Silvia Molino, Mercedes Perullini, José Ángel Rufián‐Henares, Patricio R. Santagapita
Topics & Concepts
AntioxidantFood scienceFermentationChemistryDigestion (alchemy)SucroseSugarBiochemistryChromatographyFood composition and propertiesMicrobial Metabolites in Food BiotechnologyDiet and metabolism studies